The Somali Kitchen

Spicy Mango, Tofu and Pumpkin Salad

The sweetness of the mango, the crunch of the fresh vegetables, and the heat of the chilli combine into a delicious salad. What more would you ask for?

Hilib Ari Duban (Spice Encrusted Roast Goat Meat)

Goat is a popular meat amongst the nomadic Somali people who praise its soft, juicy taste. Roast goat is the preferred method of cooking. In this recipe I have used a spice blend to marinate the meat. The result is soft, succulent, fall off the bone meat that is packed with flavour.

Tamarind flavoured kebabs in Switzerland?

You expect raclette, cheese fondue and rosti in a Swiss kitchen and not tamarind flavoured kebabs, but for Kenyan-born Fatuma the flavours of home have helped her acclimatise to her new world.

Flatbread with eggs and preserved beef (Sabaayad, muqmad iyo ukun)

Turn the common ingredients of breakfast – eggs, bread and meat - into a delicious Somali style breakfast on the go. In this recipe I have combined sabaayad, a flaky flatbread, muqmad (preserved beef or camel jerky) and eggs in a handy roll that you can eat as you head off to work.

Fragrant rice spice mix (Xawaash Bariis)

Nothing beats the wonderful fragrance that spices give food.  What spices you use and the quantities are what give Somali food its unique and very individual taste. 

Just my cup of tea – Somali shaah redolent with spices

 

There is a fine tradition in Somali society known as casariya, a word that is loosely translated to mean afternoon tea. Wonderfully spiced tea called shaah in Somali is often served with various types of sweet or savoury treats. And you never, ever have shaah without sheeko (stories)!

Sambuus Qudaar (Vegetable Samosa)

 

Sambuus, sambusa, samosa – are delicious, regardless of what name you use for them.  They are a great snack or appetiser.

Fried coffee, anyone? (Bun Soomaali)

 

Fried coffee? I know what you are thinking! It sounds weird, right? But let me tell you the taste is incredible and Somalis have some interesting stories that we associate with the bean.

Somali polenta flat bread (Muufo)

Traditionally, Somalis bake muufo in a special clay oven called tinaar that is heated by charcoal. The muufo is flattened and stuck on the walls of the tinaar. No oil is ever used. You know the muufo is ready when it falls off the wall.  Muufo is a wonderful bread to serve with soup or stew.

Hummus with tahini – tasty and filling

 

Rich, smooth, creamy, garlicky with a hint of spice – that’s how I like my hummus. Not only does it make a great protein-packed dip, but it can also be used to ‘butter’ your bread or used instead of mayo in a sandwich.